Light Peanut Butter Banana Cream Pie

• 1 cup vanilla wafer cookie
• 1/3 cup packed brown sugar
• 2 1/2 tablespoons butter, melted
• cooking spray
• 3/4 cup packed brown sugar
• 1/2 cup reduced-fat cream cheese (1/3 less fat)
• 1/2 cup reduced-fat peanut butter
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) container frozen fat-free whipped topping, thawed
• 1 1/2 cups sliced bananas
• 1/4 cup fat free chocolate syrup

1. Preheat oven to 350u0b0.
2. Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 10 minutes; cool completely on a wire rack.
3. Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

vanilla wafer cookie, brown sugar, butter, cooking spray, brown sugar, cream cheese, peanut butter, vanilla extract, bananas, chocolate syrup

Taken from www.food.com/recipe/light-peanut-butter-banana-cream-pie-302831 (may not work)